Simple Stay-home Recipes: Easy Peasy Pandan Cake

Craving for a light, fluffy refreshment? How does a pandan cake sound like to you? Soft, moist and fragrant, the pandan cake is perfect for an afternoon tea snack or a post-dinner dessert. Hailed as Singapore’s national cake by CNN, the beloved creation is a perennial favourite amongst Singaporeans and travellers.

Ubiquitous to Southeast Asia, there’s nothing more local than this delightfully cotton-soft cake perfumed with rich pandan and coconut. Yielding an airy, light and cottony texture, let’s try our hand in making this Easy Peasy Pandan Cake.

Ingredients

• 225g plain flour
• 200g fine sugar
• 6 large eggs
• 1 tsp baking powder
• 1/2 teaspoon salt
• 200ml coconut milk
• 120ml oil
• 1 teaspoon pandan essence/paste OR 30g pandan water
• 100g fine sugar (separate bowl)

Tools

• Cake pan
• Oven
• Whisk
• Mixing bowl
• Spatula

Recipe Preparation

Preparation time: 15 minutes; Cooking time: 45 minutes
Feeds eight

• Preheat oven to 170°C.
• In a bowl, mix plain flour, 200g of sugar, salt, baking powder together with a whisk.
• In a separate bowl, separate the egg whites from the egg yolks; with the egg yolks placed in the first mixing bowl.
• Add coconut milk, oil, pandan essence into the first mixing bowl and mix it thoroughly until it is well-combined.
• In the second mixing bowl, beat your egg whites with 100g of sugar until stiff peaks are formed.
• Add the meringue into the batter in batches. Fold in till batter and meringue are mixed thoroughly.
• Grease your cake pan lightly with butter.
• Pour the batter into the baking pan.
• Bake for 40 – 45 minutes, or until a toothpick comes out mostly clean.
• Let the cake sit in the pan for 15 minutes, unmould and let it cool completely on a metal rack before serving.

Recipe (In Pictures)

Step 1: Preheat oven to 170°C.

Step 2: In a bowl, mix plain flour, 200g of sugar, salt, baking powder together with a whisk.

Step 3: In a separate bowl, separate the egg whites from the egg yolks; with the egg yolks placed in the first mixing bowl.

Step 4: Add coconut milk, oil, pandan essence into the first mixing bowl and mix it thoroughly until it is well-combined.

Step 5: In the second mixing bowl, beat your egg whites with 100g of sugar until stiff peaks are formed.

Step 6: Add the meringue into the batter in batches. Fold in till batter and meringue are mixed thoroughly.

Step 7: Grease your cake pan lightly with butter.

Step 8: Pour the batter into the baking pan.

Step 9: Bake for 40 – 45 minutes, or until a toothpick comes out mostly clean.

Step 10: Let the cake sit in the pan for 15 minutes, unmould and let it cool completely on a metal rack before serving.

There we have it— a cotton-soft, light and fluffy pandan cake. It possessed an airy texture along with a subtle pandan fragrance in each mouthful. This variant of the cake boasted distinct and light flavours that weren’t too airy nor fluffy, though I’d say they are a tad bit denser than the usual pandan cake. 

I found many recipes incorporating pandan juice instead, but I thought it would be ideal to include other ingredient substitutes that you can use in your baking endeavour.

Delicate, ethereally light and refreshing with that lingering pandan essence and coconut fragrance after every bite, this sure serves up as a great breakfast or afternoon snack.

Trust me, once you’ve tried this you’ll want to make it again and again. If you’re searching for ideas for breakfast, lunch and dinner or a dish to complete your meal,  check out our collection of stay-home recipes. Bon appétit!

Expected Damage: S$5 – S$6 per portion (feeds 8 pax)

The post Simple Stay-home Recipes: Easy Peasy Pandan Cake appeared first on SETHLUI.com.